Whole 30 Grilled Greek Chicken Thighs

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Remember that time you thought that whole 30 would be hard, but you loved the food so much that you didn’t think about sugar at all and wished it wasn’t going to end?  Sorry to be that annoying person who loves everything whole 30, but here I am!

Okay no.  Actually, I do miss goat cheese.  and I will probably cheat a little and have some when I go up to Door County for the 4th of July.  #sorrynotsorry

Okay anyway, back to my recipe that isn’t cheating on whole 30.

I usually coat my Greek Chicken with yogurt, and I love Tzatziki and Feta cheese, so my goal was to figure out a Greek-inspired recipe without those things since dairy isn’t allowed on whole 30.  I am finding that cooking is much easier than spending a bunch of money on crazy ingredients at the health food store.  I marinated this chicken in my favorite flavors, added some Kalamata olives, and I was set!

I have made this recipe twice since I initially made these, and I love how these chicken thighs are packed with flavor!

I only served my family chicken breast for years. But lately, I have gotten really into cooking chicken thighs for my family.  Chicken thighs are less expensive than a chicken breast, plus they always come out flavorful and juice when you cook them!  I love turning leftover chicken thighs into chicken salad for lunch the next day.

If you want to make the crispiest, juiciest chicken thighs, then always pat the chicken thighs down with a paper towel before you cook them.  Also, you will want to make sure you coat the chicken thighs with olive oil.

I cheat a little when I grill chicken.   I cook my chicken on my Cuisinart griddle that has a permanent home on my countertop.  I hate turning on the grill when my kids are playing in the yard.   I always have good luck with it, and it even leaves grill marks, so nobody has to know you just grilled them in your kitchen!

5 from 1 vote

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Whole 30Grilled Greek Chicken Thighs

Ingredients

• 2-3 pounds chicken thighs
• 1/2 cup olive oil
• 3 cloves minced garlic
• 2-3 sliced shallots
• 2 teaspoons dill weed
• 1 teaspoon oregano
• 1 teaspoon dried basil
• 1 teaspoon seasalt
• 1 teaspoon pepper
• 2-3 tablespoons lemon juice
• kalamata olives

Instructions

1. Remove the chicken thighs from the packaging, and pat them down dry with a paper towel.  

2. place the chicken thighs in a freezer bag or a container with an airtight lid. 

3. Add the olive oil to the chicken thighs and coat the chicken thighs.  

4. Add all of the other marinade ingredients and toss with the chicken in the bag or container. 

5. Place the lid of the container or seal the bag, and marinate in the fridge for 4 hours or overnight. 

6. When you are ready to cook your chicken. Set your grill or griddle to medium heat.  Grill the chicken thighs until the chicken has reached an internal temperature of 165 degrees. 

7. Let the chicken rest for 10 minutes. 

8. Add olives.  optional 

These chicken thighs were so delicious, tangy and packed with so much flavor you will forget that you are following whole 30!  Actually, now that I have reached day 20, I have not thought about sugar or carbs much at all!